Any summer berry (or a combination of berries) works for this easy dessert. Serves 4 to 6.
• 1⁄2 cup sugar
• 1 tablespoon cornstarch
• 4 cups fresh or frozen blackberries, partially thawed
• 1 teaspoon lemon juice
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 teaspoon vanilla extract
• 1⁄2 cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 1 tablespoon sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 2 tablespoons butter
• 1⁄2 cup buttermilk
• 1 to 2 tablespoons milk, as needed
• 1 tablespoon brown sugar
• Vanilla ice cream
• Mint sprigs, for garnish
1. Combine sugar and cornstarch in a heavy saucepan. Stir in blackberries and next 4 ingredients; bring to a boil over medium-high heat, stirring constantly. Boil 1 minute, stirring constantly. Pour into an 8-inch-square baking dish.
2. Pulse all-purpose flour and next 4 ingredients in a food processor 3 or 4 times or until combined. Add butter, and pulse 5 or 6 times. With processor running, gradually add buttermilk; process just until blended. Add milk, if necessary, to make dough moist, but not wet.
3. Drop batter by heaping tablespoons onto the berry mixture (about 9 dollops). Sprinkle cobbler with brown sugar.
4. Bake at 400 degrees for 25 minutes or until the cobbler is golden-brown. Serve warm with ice cream and garnish with mint sprigs.
Tammie Painter guards her herbs and other favorite plants from the slugs in her Milwaukie, Oregon, garden. She wins, most of the time.
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